Preparation

• Place the chopped pitted dates in a bowl, sprinkle with baking soda, then pour over the boiling water. Let the mixture sit for 10 minutes to soften and absorb the liquid.
• In a large mixing bowl, cream the softened butter with brown sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the orange and lemon zest to infuse the batter with citrus aroma.
• Gently fold the all-purpose flour, baking powder, ground cinnamon, and nutmeg into the bowl. Stir in the Greek yogurt and the softened dates mixture, mixing gently until everything is well incorporated without overmixing.
• Pour the cake batter into a prepared cake tin. In a separate bowl, mix chopped walnuts, chopped almonds, brown sugar, melted butter, and cinnamon to create a nutty crumble topping. Evenly sprinkle this mixture over the batter in the tin.
• Place the cake in a preheated oven at 350°F (175°C) and bake for 40 to 45 minutes. Check for doneness by inserting a skewer into the center; it should come out clean or with a few moist crumbs.
• While the cake bakes, combine orange juice, lemon juice, and sugar in a saucepan over medium heat. Stir the mixture until the sugar dissolves completely, then keep warm.
• Once baked, let the cake cool in the tin for 10 minutes, then transfer it to a wire rack. Drizzle the warm citrus syrup evenly over the top of the cake just before serving to enhance flavor and moisture.